Fresh black winter truffles are perfect for sauces and risottos, but will elevate almost any dish involving cheese, eggs, or cream to legendary heights. Omelets, mashed potatoes, even pizza shine when fresh truffles are added as a finishing touch.
Many modern American chefs feel that fresh truffles should never be cooked, and instead only used as a finishing ingredient. However, in the past black truffles were cooked more commonly – in France they have traditionally used black truffles to enhance the natural flavors of heritage chickens and roasted meats. They butter truffle slices and slide them under poultry skin or insert them into slits cut into meat prior to roasting
We recommend using a truffle slicer when cooking with fresh truffles, as the thin shavings it produces will maximize the amount of flavor you get from each truffle. However, you can also use a fine grater, microplane or very sharp knife.
We usually recommend a serving size of 5-7 grams of fresh truffle per dish per person.
How to Use Fresh Truffles